Indrahar ki Kadhi (Madhya Pradesh Cuisine in a Fusion style)

 

           Indrahar is a traditionally healthy steamed snack of Bagelkhand in the State of Madhya Pradesh. It is a lentil based recipe. Not much is know about this particular dish that is almost a lost recipe now. It is a very easy and a quick snack that can be relished with any chutney of your choice. It is also a great tea time snack. This recipe can also be turned into a gravy.

               Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Indrahar and kadhi to come up with my version of this yummy fusion dish of Indrahar Ki Kadhi. 

               So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal. Kadhi being my personal favorite, I can clean up my plate in a jiffy. Do check out the step by step pictorial recipe to prepare it.

Indrahar Ingredients - 

• 1/2 cup mixed lentils (both whole & split), soaked overnight
• 1" ginger
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. salt or to taste
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to shallow fry

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 cups water
• 1/2 tsp. salt or to taste
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. sambar powder
• 2 sprigs curry leaves, dry roasted & crushed
• coriander leaves & a drizzle of pickle oil to garnish

          Indrahar - Blend the soaked lentils along with ginger, green chilies and some water into a smooth paste.

          Transfer it to a mixing bowl and add all the dry spices (except Baking soda). Whisk vigorously for 1-2 minutes so that the batter becomes light and fluffy.

          Add baking soda and mix well. Transfer to a greased plate and steam for 20 minutes. Set aside to cool. Then cut into squares and keep aside. 

          Heat oil in a pan and shallow fry or deep fry till golden brown in colour. Keep aside.

          Kadhi - Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, mustard seeds, curry leaves and asafoetida. Allow it to splutter.

           Now add the spice paste and sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes by stirring at intervals. Then add the sambar powder and simmer further for 2-3 minutes or till you get the right consistency.

           When done switch off the flame and sprinkle the crushed curry leaves. Give it a stir.

          To serve, ladle the kadhi in a serving bowl and arrange the fried Indrahar over it. 

          Garnish with coriander leaves and pickle oil. Enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Whisk together yoghurt, gram flour, salt to taste & water. Keep aside. 

In a small bowl, mix ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder along with some water to form a paste. Keep aside. 

Heat oil in a pan & temper with cumin seeds, mustard seeds, curry leaves & asafoetida. Allow it to splutter.

                   Add the spice paste & sauté till the oil separates. 

Add the whisked yoghurt & bring it to a boil. Simmer on a low flame for 8-10 minutes by stirring at intervals. 

Then add the sambar powder  simmer further for 2-3 minutes or till you get the right consistency.

When done switch off the flame & sprinkle the crushed curry leaves. Give it a stir.

    Ladle the kadhi in a serving bowl & arrange few of the fried Indrahar over it. 

          

Garnish with coriander leaves & pickle oil. Enjoy with with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Bhutte Ka Kees (Street Food from Indore)

           

          Bhutte Ka Kees is a very popular street food from the city of Indore in Madhya Pradesh. The name literally translates to Grated Corn as the dish is prepared from tender sweet corn kernels that is grated and stir fried with few basic spices, herbs and milk. Hence it has sweet tangy and spicy flavors.

           It is a perfect winter snack, best enjoyed, garnished with lime juice, coriander leaves and fresh coriander leaves. You can also relish it for breakfast. It is a very simple and an easy dish to prepare. This recipe is a pure vegetarian dish without any onion or garlic in it. So check out the step by step pictorial recipe to prepare this yummy and a wholesome dish. 

• 1 cup sweet corn, grated
• 2-3 tbsp. ghee
• 1 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 tbsp. ginger, grated
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 cup milk 
• 1 tsp. salt or to taste
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

          Heat ghee in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the ginger, green chilies, red chili powder and turmeric powder. Sauté for a minute. Now add the grated sweet corn and continue to sauté till all the moisture is evaporated.

          Time to add the milk and salt to taste. Cover and cook on a low flame till the ghee starts to leave the sides of the pan. 

          When done, switch off the flame and add the lemon juice. Serve, garnished with coriander leaves and fresh grated coconut. 

                                   The grated corn.

                         Heat ghee in a pan & temper with mustard seeds, cumin seeds and 

                         asafoetida. Sauté for a few seconds. 

                                 Add the ginger, green chilies, 

                                  red chili powder & turmeric powder. Sauté for a minute. 

                       Add the grated sweet corn & sauté till all the moisture is evaporated.

                        Add the milk & salt to taste. Cover & cook on a low flame till the ghee 

                        starts to leave the sides of the pan. 

                                   When done, switch off the flame & add the lemon juice. 

                             Serve, garnished with coriander leaves & fresh grated coconut. 

Bafauri

          This healthy steamed delicacy is from the State of Chhattisgarh. It is a lentil based snack recipe that is basically prepared with chana dal. However, I dished out this yummy appetizer with a mix of lentils. It turned out real yum. 

          It is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack. You may stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 

          Not much is know about this particular dish. It is almost a lost recipe. I was lucky enough to come across this simple and easy to make dish in one of the face book groups and so decided to give it a try. 

          This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 

• 2 tbsp. chana dal (Bengal Gram Lentil)
• 2 tbsp. urad dal (Split Black Gram Lentil)
• 2 tbsp. tuvar dal (Pigeon Pea Lentil)
• 2 tbsp. moong dal (Split Green Gram Lentil)
• 2 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves & roots, chopped
• 1/2 tsp. carom seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder

          Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding very little water.

          In a bowl, mix the dal paste and all the other ingredients (except oil). Drop spoonful of the batter on a greased plate and steam for 15-20 minutes.

          Set aside to cool before transferring to a serving dish. Garnish with chopped coriander leaves and enjoy these zero oil healthy small bites with tomato sauce or green chutney. 

Notes - 

          Alternatively, it can be stir fried in a little bit of oil with a tempering of cumin seeds and sesame seeds. Sauté for a few seconds and then switch off the flame. 

          Garnish with coriander leaves and enjoy with tomato sauce or green chutney.

                       Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding

                       very little water.

                                  In a bowl, mix the dal paste & all the other ingredients.

                                 Drop spoonful of the batter on a greased plate.

                                 Steam for 15-20 minutes.

                         Garnish with chopped coriander leaves &enjoy these zero oil healthy 

                         small bites with tomato sauce or green chutney.